Sticky Slow Cooker BBQ Chicken Wings
These sticky slow cooker BBQ chicken wings are the perfect crowd-pleasing appetizer or main dish that practically cooks itself. With a rich, glossy glaze made from BBQ sauce, honey, and warm spices, these wings become incredibly tender and flavorful after hours of slow cooking. Whether you’re hosting a game day gathering or simply craving delicious homemade wings, this recipe delivers impressive results with minimal effort.
Ingredients
- 3 pounds chicken wings, separated into flats and drumettes
- 1 cup BBQ sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Pat the chicken wings dry and season with salt and pepper, then place them in a slow cooker.
- In a bowl, whisk together BBQ sauce, honey, soy sauce, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Pour the sauce over the wings and stir to coat evenly.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the wings are tender and the sauce is thick.
- In a small bowl, mix cornstarch and water to make a slurry.
- If the sauce is still thin, stir in the cornstarch mixture and cook uncovered on high for 15 to 20 minutes until thickened.
- Stir the wings to coat with the sticky glaze and serve hot.
Practical Tips
Tip 1: Crispy Finish For extra crispy wings, transfer them to a baking sheet and broil for 2 to 3 minutes before serving. This adds a wonderful textural contrast to the tender, sticky meat.
Tip 2: Sauce Consistency The cornstarch slurry is optional but recommended for achieving that perfect sticky glaze. If you prefer a thinner sauce, simply skip this step or reduce the amount used.
Tip 3: Make Ahead You can prepare the sauce mixture the night before and refrigerate it. Simply add the wings and sauce to your slow cooker in the morning for a convenient dinner.
How to Store
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for about 15 minutes, or warm them in the slow cooker on low until heated through. The wings can also be frozen for up to 2 months in a freezer-safe container.
Common Questions
Can I use chicken breasts instead of wings? Yes, you can use boneless, skinless chicken breasts, but reduce the cooking time to 4 to 5 hours on low or 2 to 3 hours on high to prevent them from becoming dry.
What if my sauce is too thick? Simply stir in a tablespoon of water at a time until you reach your desired consistency. The sauce will continue to thicken as it cools.
Can I double this recipe? Absolutely. Just double all the ingredients and ensure your slow cooker is large enough to accommodate the wings without overcrowding them.